Tabbouleh is a fresh and delicious Levantine vegetarian salad consisting of finely minced parsley, mint and green onions tossed with cooked nutty bulgur wheat, garlic and lemon juice. 


I struggled with what category to place this Tabbouleh recipe under. Technically its a salad, but I eat it for lunch with the hummus, and I have had it as a snack before? Oh the dilemma?! I have made an executive decision and placed it under the salads… just so there is zero confusion – for me at least!

Now lets talk about my kitchen, its super small, but I have these great huge windows that let a lot of light in. So I do a lot of my cooking/blogging on my kitchen table (you may notice in these pics). Here I have a ton of more space to spread it all out and I get the good lighting.

Today my sister came over to hang out and she offered to shoot this post. I love when she is here, because I get to see my niece, and Christine takes WAY better pictures then I ever could… and I pay her with lunch! It’s a total win-win situation!!

This is probably my most favorite picture, because that is my recipe book! If I find a great recipe, or make one of my own, I jot it down in this composition notebook, it’s completely out of order, yet I know where every recipe is! I love that she captured it! She is so stinking thoughtful!

To Make This Tabbouleh You will need:

  • prepared bulgur wheat
  • two bunches of flat leaf parsley {leafs only, stems removed}
  • fresh mint-chopped
  • green onions – both white and dark green parts)
  • a clove of garlic
  • kosher salt
  • olive oil
  • lemon juice

Pour 3/4 cup of boiling water over the bulgur wheat. Let it steep for about an hour, it kinda softens up the bulgur wheat and lets it bloom.

To your food processor; add the parsley, mint, green onion, garlic and salt. Pulse until every thing is minced.

In a large bowl, add the parsley mixture to the prepared bulgur wheat.

Add the lemon juice and the olive oil, and toss! Now would be when you add the tomatoes.

Enjoy! And if you give this Tabbouleh recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 8 servings


A delicious salad consisting of finely minced parsley, mint and green onions tossed with cooked bulgur wheat, garlic and lemon juice.

Prep Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 5 minutes


  • 3/4 cup bulgur wheat
  • 3/4 cup boiling water
  • 2 large bunches parsley, stems removed
  • 1/4 cup finely minced fresh mint leaves
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 3-4 finely chopped green onions
  • 1 clove garlic, minced
  • 1/2 teaspoons of kosher salt
  • 2 Roma tomatoes, finely chopped (optional)


  1. In a small bowl pour the hot water over the bulgur wheat, and let the bugler wheat sit for an hour to absorb and bloom.
  2. In a large food processor, add the parsley, mint, green onions, garlic {you may want to give it a rough chop first} and salt.
  3. Process until finely minced.
  4. In a large bowl combine the parsley mixture with the bulgur wheat, lemon juice and olive oil {tomatoes too if your using them}. Gently toss.
  5. Cover and refrigerate over night.
  6. Serve in a pita with fresh tomato, cucumber and feta or on top of hummus.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 83Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 139mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.